Dressed Eggs
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Can be served with various sauces.
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 15. The excerpt below is the record exactly as published.
Dressed Eggs. — Hard boil as many eggs as you require, cooling and shelling them in the usual way, and slice them, arranging them neatly down a hot dish. Mince finely a shalot or some chives and a little parsley, and put this into sufficient cream to cover the amount of eggs (for an ordinary dish half a pint is plenty
Cook this with the app: pantry check, scaling, and the assistant.